Recipe - Piperade

FOR THE OMELETTE
8 lg Eggs (at room
temperature)
1 teaspoon Water
Salt; to taste
1 One half teaspoon Butter
1 One half teaspoon Oil (preferable olive oil)

FOR THE FILLING
3 Red bell peppers
2 Green bell peppers
1 ds Chili flakes
1 teaspoon Red onion; cut or sliced up
4 Tomatoes; seedless and
chopped
1 teaspoon Tomato sauce
Salt; pepper and a dash of
sugar
2 Cloves garlic
One fourth cup Chopped parsley

Date: Sun, 28 Apr 1996 13:24:43 0400

From: cewvb@ilap.com
Here is a recipe inspired by Chef Henri Bernard's Piperade, which is the
French versionof the Western omelette. (Translation by yours truly)

Cut open red and green peppers. Remove seeds and white part. Cut them in
slices 3 mm wide. Heat a large pan. When hot, add the oil and peppers.
Add some salt. When golden, lower heat and cover the pan. Add chili flakes,
chopped tomatoes, salt and sugar and tomato sauce. Cover and cook over
mediumhigh heat. Stir regularly. After 5 minutes remove lid and cook until
the mixture is soft and wel amalgamated.

Whisk eggs, add water, salt and pepper. The mixture must be light and
fluffy. Heat a medium size pan. Add oil and pour the eggs. Shake the pan
and lift the omelette to allow the uncooked part of the omelette to run
underneath. The omelette should not be overcooked and dry. When ready,
lift one side of the omelette and place one tsp of butter underneath, makin
sure it melts and covers the bottom of the omelette.

Place the omelette in a large plate and pour the filling over it. Fold and
serve immediately. Serves 4.

(Note: the typical piperade is served with Prosciutto ham slices)

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